Ingredients
- 800g steak mince
- 5 rashers of smoked streaky bacon, chopped
- 1 tbsp olive oil
- 1 onion, chopped
- 1 garlic clove, chopped
- 2 celery stalks, chopped
- 2 cans chopped tomatoes
- 300ml red wine or beef stock
- 2 bay leaves
- 375g packet dried lasagne sheets
- 500g jar white béchamel sauce
- 220g ball mozzarella, drained and roughly torn
- 2 tbsp freshly grated Parmesan
Method
- Heat the oil in large pan and cook the onion, garlic, celery and bacon over a fairly high heat until nicely browned.
- Add the beef and continue to cook the meat to seal it all over.
- Add the tomatoes, wine or stock and bay leaves.
- Bring to the boil, then cover and simmer for 45 minutes.
- Heat the oven to 190C.
- Spread a third of the meat sauce into a large baking dish and top with a layer of lasagne.
- Add a little white sauce and some mozzarella, then continue to layer up to make three layers finishing with the lasagne sheets topped with white sauce.
- Scatter over the remaining mozzarella and sprinkle evenly with Parmesan.
- Cook in the oven for 45 minutes, covering with foil once the top is nicely browned.
- Leave to sit for a few minutes before serving.